Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

3.3 25 évaluations

Prép. 15min

Total 35min

4 portions

Ingrédients

vegetable oil
15 g
fresh root ginger peeled, cut in round slices (2 mm)
15 g
butternut squash cut in pieces (2 cm) (see tip)
395 g
floury potato (e.g. Maris Piper), peeled, cut in pieces (2 cm)
100 g
raw cashew nuts
60 g
fine sea salt
½ tsp
ground white pepper
2 pinches
water adjust to desired consistency (see tip)
700 - 750 g

Niveau

facile

Infos nut. par 1 portion

Protides 5 g

Calories 697 kJ / 166 kcal

Lipides 10 g

Fibre 2.9 g

Glucides 12 g

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Également présenté dans

Then. Now. Always. 50 Recettes
Royaume-Uni et Irlande

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